This classic, much-loved pickle is incredibly easy to make and is delicious served with cold meats and well-matured Cheddar cheeses.

Ingredients

• 2 cups chopped cucumber
• 2 cups chopped onion
• 2 cups finely chopped cauliflower florets
• 2 cups chopped green beans
• ¾ cup salt
• 5 cups water
• ½ cup flour
• 2 teaspoons dry mustard
• 1 teaspoon turmeric
• ¼ teaspoon paprika
• pinch cayenne pepper
• ½ teaspoon celery seeds
• ¾ cup sugar
• ½ cup water
• 2½ cups white vinegar

Method

1. Place the prepared vegetables in a large, non-metallic bowl and sprinkle over the salt. Pour over the 5 cups water, cover and stand overnight.
2. Next day, strain and rinse well in cold water before allowing the vegetables to drain in a colander for about 30 minutes to ensure that most of the water has gone.
3. Mix together the flour, mustard, turmeric, paprika, cayenne pepper, celery seeds, sugar and the second measure of water.
4. Bring the vinegar to the boil in a large saucepan or preserving pan. Gradually stir in the flour mixture and continue stirring until it boils and thickens.
5. Add the vegetables, bring to the boil, simmer for 1 minute, stirring continuously. Pour into hot sterilised jars and seal. Store in the pantry away from direct light.